Telashay
Est. 1965 · Cold Pressed
Telashay
Est. 1965 · Cold Pressed
Est. 1965 · Cold Pressed
Est. 1965 · Cold Pressed
The Science of Purity
For generations, mustard oil has been the heart of Indian kitchens and a staple of Ayurveda. Here is what our lab found in our own bottle, what research and tradition say about it, and how to check any oil for purity.
What's Inside
From our NABL lab test of Telashay Yellow Mustard Oil (FARE Labs, May 2025)
What makes it special?
Omega-3 and Omega-6 together
8.7% omega-3 (alpha-linolenic acid) and 11.9% omega-6 in our lab test.
Zero trans fat, zero cholesterol
Neither was detected in our lab test.
Natural vitamins E and K
49.7 mg of vitamin E and 80 mcg of vitamin K per 100 g, with nothing added.
Clean on every contaminant tested
Heavy metals, aflatoxins and 16 pesticide residues were all below the lab's limit of quantification.
Trusted for Generations
What Indian families have valued in mustard oil for generations
Mostly good fats
73.8% monounsaturated fats and no trans fat in our lab test. Best enjoyed in moderation, as part of a balanced diet.
A traditional massage oil
Indian families have long used warm mustard oil for body massage, especially through the winter months.
Naturally pungent
Allyl isothiocyanate gives mustard oil its sharp aroma and bite. Cold pressing keeps it in, where refining strips it out.
Made for Indian cooking
Its bold flavour has wakened tadkas, pickles and fish curries in North and East Indian kitchens for generations.
Hair and skin, the old way
A household tradition for hair and skin massage. For skin conditions or babies, check with a doctor first.
A winter staple
Traditionally favoured in winter cooking and winter massage across North and East India.
In the Kitchen
How to get the most from your mustard oil
High Smoke Point (250°C)
Mustard oil's smoke point is commonly given as about 250°C, so it handles deep frying, sautéing and tempering well. For the best results, do not reuse frying oil again and again.
Best For:
Distinctive Pungent Flavor
The sharp, nutty flavour lifts a dish. For a milder taste, do as Indian kitchens always have: heat the oil until it just begins to smoke, then let it cool before cooking. This mellows its bite.
Pro Tip:
Heat until lightly smoking, add a pinch of cumin or mustard seeds, then cool. This traditional tempering method mellows the flavor while adding aromatic depth.
Pickles (Achaar)
Its natural pungency and allyl isothiocyanate, which is antibacterial in laboratory studies, have made it the oil of choice for traditional Indian pickles.
Bengali Cuisine
An essential ingredient in Bengali cooking—fish curry, posto (poppy seed) dishes, and traditional sweets all rely on its unique taste.
North Indian Dishes
Sarson ka saag, parathas, and tandoori preparations get their authentic flavor from mustard oil. No substitute comes close.
5000 years of traditional knowledge
Kapha-Balancing Properties
In Ayurveda, mustard oil (sarshapa taila) is heating (ushna) and sharp (tikshna). It is said to balance kapha and vata, which is why it is favoured for cold constitutions and in winter, and traditionally used to warm the body and support digestion.
Traditional Massage Oil
Warm mustard oil massage (abhyanga) has been practised for centuries to ease muscle aches, loosen stiff joints and relax the body. Ayurveda holds that warm oil carries its qualities deep into the tissues.
Detoxification Support
Ayurvedic practitioners use warming oils such as mustard oil in oil massage (snehana), the preparatory step of seasonal cleansing routines (Panchakarma).
Sarshapa taila is katu (pungent), ushna (heating) and tikshna (sharp), and it calms kapha and vata.
— as described in the Charaka Samhita
The Truth
Why cold-pressed makes all the difference
Processing Method
Telashay
Traditional ghani, no heat
Refined
High heat + chemical solvents
Nutrients
Telashay
Retained, naturally
Refined
Partly lost in refining
Vitamin E
Telashay
49.7 mg per 100 g (our lab test)
Refined
Reduced by refining
Natural Flavor
Telashay
Bold, pungent, authentic
Refined
Bland, neutral (deodorized)
Chemical Residues
Telashay
None detected (our lab test)
Refined
Possible solvent traces
Shelf Life
Telashay
8 months, naturally
Refined
Longer: free fatty acids removed, and some brands add preservatives
Health Benefits
Telashay
Every natural compound kept
Refined
Fewer natural compounds
Protect yourself from fake and adulterated mustard oil
The Problem: Oil Adulteration in India
Unfortunately, the mustard oil market suffers from widespread adulteration. Unscrupulous sellers mix cheaper oils like argemone oil, mineral oil, or even palm oil into pure mustard oil to increase profits. This is not just fraud—it's dangerous to your health.
Health Risks of Adulterated Oil:
Four checks you can run in your own kitchen
Freezer Test
How to do it
Put about 50 ml of oil in a clean glass jar in the fridge (not the freezer) for 2 to 3 hours.
Pure mustard oil
stays clear and liquid, because it is mostly unsaturated fat.
Adulterated oil
turns cloudy or shows a white, solid layer at the bottom.
FSSAI's refrigeration check, for palm or other solid fats mixed in.
Nitric Acid Test
How to do it
Mix 5 ml of oil with 5 ml of concentrated nitric acid in a glass test tube, shake gently and wait 2 to 3 minutes.
Pure mustard oil
no red colour appears.
Adulterated with argemone
a reddish-brown or orange-red layer forms.
The FSSAI DART check for argemone oil, the most dangerous mustard-oil adulterant. Concentrated nitric acid is corrosive: wear gloves, or ask a food-testing lab.
Smell & Taste Test
Pure mustard oil
Strong, pungent aroma that's instantly recognizable. Sharp, slightly spicy taste.
Adulterated oil
Weak smell, bland taste, or unnatural odor. May smell like other cheaper oils.
Trust your senses—if it doesn't smell or taste like authentic mustard oil, it probably isn't!
Paper Stain Test
How to do it
Put a drop of oil on plain paper and leave it for a day.
Pure mustard oil
a light, even stain.
Mixed with mineral oil
a darker, greasier stain that spreads further.
A rough check only, not proof. If in doubt, a food-testing lab can confirm.
Telashay's Purity Guarantee
At Telashay, we understand your concerns about oil adulteration. That's why we offer:
Batch traceability
every bottle carries a batch number and packing date
NABL lab-tested
tested at an independent NABL-accredited lab, report available on request
Direct processing
from seed to bottle in our own mill
Since 1965
three generations of the same family
What makes a mustard seed premium quality?
Premium seed characteristics
Size & Uniformity
Premium seeds are uniform in size (2-2.5mm diameter). Consistent size ensures even oil extraction and consistent quality. We reject undersized or oversized seeds.
Oil Content
High-quality mustard seeds contain 38-44% oil. We test samples from every farmer batch to ensure minimum 40% oil content before purchasing.
Moisture Level
Ideal moisture: 8-10%. Too much moisture leads to mold; too little causes brittle seeds. We test every batch and sun-dry when necessary.
Freshness
Seeds harvested within 3-6 months produce the best oil. Old seeds lose oil content and develop rancidity. We only buy fresh, current-season crops.
Our testing methods
Visual Inspection
Expert workers hand-inspect samples for color (deep golden-brown), surface quality (smooth, intact), and absence of shriveling or discoloration.
Moisture Testing
We use moisture meters to check humidity levels. Seeds above 10% moisture are sun-dried before processing to prevent mold growth.
Oil Content Analysis
Laboratory testing determines oil percentage. We press sample batches and measure yield. Only batches with 40%+ oil content are accepted.
Purity Check
We check for foreign matter—stones, dust, other seeds. Premium batches have less than 2% impurities before our triple-cleaning process.
Why Seed Quality Determines Oil Quality
Many brands focus on marketing but compromise on seeds to cut costs. At Telashay, we believe the oil can only be as good as the seeds. That's why we invest time and money in sourcing the finest mustard seeds from the belt our own mill stands in.
40%+
Minimum Oil Content
8-10%
Ideal Moisture Level
100%
Fresh, Current Season
Proper storage preserves freshness and nutritional value
Cool Temperature
Store in a cool place (15-25°C). Avoid keeping near stove or in hot areas. Heat accelerates oxidation and reduces shelf life.
Away from Light
Keep in a dark cupboard or pantry. Direct sunlight degrades vitamins and causes rancidity. Dark glass bottles offer best protection.
Airtight Container
Always seal the bottle tightly after use. Exposure to air causes oxidation, which turns oil rancid and destroys beneficial compounds.
Dry Environment
Keep away from moisture and humidity. Water contamination promotes bacterial growth and spoilage. Never let water enter the bottle.
Do
Don't
Shelf Life
8 Months
From manufacturing date when stored properly in sealed container
Once Opened
3-4 Months
Use within 3-4 months of opening for maximum freshness and nutrition
Rancidity Signs
Off smell, bitter taste, darker color
Discard oil if you notice these signs—it's oxidized and harmful
Storage
Store in a cool, dark place away from direct sunlight. Properly stored cold-pressed mustard oil stays fresh for 8 months without refrigeration.
Heating
For a milder flavour, heat until it just begins to smoke, then let it cool. The traditional way to soften its pungency.
Moderation
Use in moderation. ICMR-NIN's 2024 guidelines suggest about 20 to 30 g (4 to 6 teaspoons) of all cooking oils per adult per day, depending on how active you are.
First Use
If you're new to mustard oil, start with small amounts in dal or vegetables. Your palate will quickly appreciate its distinctive, authentic flavor.
You have seen what is in the bottle, what tradition says about it, and how to check any oil for purity. Now taste it in your own kitchen.